Potato Salad
3 pounds potatoes
1/2 cup chicken broth
4 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
1 small dill pickle, chopped
1 stalk celery, chopped
1/4 green pepper, chopped (optional)
2 teaspoons parsley flakes
1/2 cup mayonnaise
1 teaspoon parsley flakes
1. Wash the potatoes, then boil them until they can be pierced easily with a fork (about 50 minutes). Drain them, let them cool until they can be handled, then peel them and cut them into 1/4″ (6 mm) slices.
2. Add the broth, vinegar, salt, and pepper to the potatoes, and gently toss them. Lightly salt the onions, and add them to the potatoes along with the pickle, celery, green pepper, and 2 teaspoons parsley flakes.
3. When the potatoes have completely cooled, gently stir in the mayonnaise. Add more salt or pepper if desired. Put the potato salad into a serving bowl, sprinkle it with 1 teaspoon parsley flakes, and refrigerate it until you serve it.
